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Fluffy Pumpkin Chocolate-Chip Pancakes

Print Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 6
Course: Breakfast
Cuisine: American
Ingredients Method

Ingredients
  

  • 1½ cups 188 g all-purpose flour
  • ¼ cup 50 g packed light brown sugar
  • 2 tsp baking powder
  • 2 tsp pumpkin-pie spice
  • 1 cup 240 ml milk
  • 1 tsp vanilla extract
  • 1 large egg
  • 1 cup 245 g canned pure pumpkin purée
  • 1 cup 170 g semi-sweet chocolate chips, divided
  • Nonstick cooking spray
  • Maple syrup optional

Method
 

  1. Whisk flour, brown sugar, baking powder, and pumpkin-pie spice in a large bowl.
  2. In a separate bowl, whisk milk, vanilla, and egg.
  3. Stir the wet mixture into the dry ingredients until just combined.
  4. Fold in pumpkin purée and ½ cup chocolate chips. Let the batter rest while the griddle heats to medium.
  5. Spray the griddle. Portion batter using approximately ¼ cup per pancake and sprinkle with remaining chocolate chips.
  6. Cook until bubbles appear and pop, edges set, and bottoms are evenly browned. Flip and cook until the second side is lightly browned and the chocolate melts.
  7. Hold finished pancakes on a lightly foil-covered baking sheet in a 200°F oven.
  8. Serve warm with maple syrup, if desired.